Save One afternoon, my neighbor stopped by just as I was pulling charred chicken off the grill, and the smell of that smoky garlic seasoning made her pause mid-sentence. She watched as I tossed it into a bowl of bright spinach and ruby-red strawberries, then drizzled everything with this creamy poppy seed dressing I'd been tinkering with. By the time we sat down to eat, she was already asking for the recipe, and honestly, that moment taught me that the best meals are the ones that stop people in their tracks.
I made this for a book club gathering last summer, and what started as a casual side salad became the star of the evening. One of my friends who rarely compliments food actually went back for seconds and kept talking about the balance of flavors for weeks afterward. That's when I realized this salad works because nothing overpowers anything else—it's a conversation between ingredients, not a shout.
Ingredients
- Boneless, skinless chicken breasts (2): These cook quickly and stay tender if you don't skip the resting step, which is non-negotiable for keeping them juicy.
- Fresh baby spinach (6 cups): The delicate leaves wilt slightly from the warm chicken, creating a subtle texture shift that makes each bite feel intentional.
- Fresh strawberries (1 1/2 cups): Hull them yourself if you can, because pre-cut ones lose their juice and brightness within hours.
- Red onion (1/3 cup): Slice it paper-thin and don't skip this—it adds a sharp note that prevents the salad from tasting too sweet.
- Crumbled feta cheese (1/2 cup): Buy a block and crumble it yourself; pre-crumbled versions are often dusty and lose their creamy texture.
- Toasted pecans or walnuts (1/3 cup): Toast them lightly in a dry skillet until fragrant, which brings out their oil and keeps them from tasting flat.
- Mayonnaise (1/4 cup): This is your creamy base, so use one you trust or make your own if you're feeling ambitious.
- Plain Greek yogurt (2 tablespoons): This cuts the richness while adding a subtle tang that makes the dressing taste fresher.
- Honey (2 tablespoons): It balances the vinegar and yogurt, creating harmony rather than any single flavor dominating.
- Apple cider vinegar (2 tablespoons): The acidity here is crucial—it's what makes your mouth water and keeps everything bright.
- Lemon juice (1 tablespoon): Fresh is the only way; bottled tastes flat and slightly bitter.
- Poppy seeds (1 tablespoon): These tiny seeds sink to the bottom of the dressing, so give it a quick stir right before you drizzle.
Instructions
- Get your grill ready:
- Whether you're using a backyard grill or a cast-iron grill pan on your stovetop, preheat it to medium-high heat until you can feel the warmth from several inches away. This takes about 5 minutes and is worth the wait because a cold grill will steam your chicken instead of searing it.
- Season the chicken:
- Pat your chicken breasts dry with paper towels, brush them lightly with olive oil, then dust with garlic powder, salt, and pepper. The oil helps the seasoning stick and prevents sticking on the grill.
- Grill with confidence:
- Place chicken on the grill and resist the urge to move it around—let it sit for 6 to 7 minutes per side until the edges look opaque and the juices run clear. The first flip is the most important one; do it only once per side for a nice sear.
- Let it rest:
- Remove the chicken and set it on a plate for 5 minutes before slicing; this keeps the juices from running all over your salad bowl. I learned this the hard way after serving overcooked, dry chicken at a dinner party.
- Make the dressing:
- While the chicken cooks, whisk together mayonnaise, Greek yogurt, honey, apple cider vinegar, lemon juice, poppy seeds, salt, and black pepper in a small bowl until it's smooth and pale. Taste it and adjust the honey or vinegar until it feels balanced—this is your chance to make it yours.
- Build your salad:
- In a large bowl, toss together spinach, sliced strawberries, thin red onion slices, crumbled feta, and toasted nuts, but don't add the dressing yet. Everything stays crisp this way, and your guests can control how much dressing they want.
- Bring it all together:
- Arrange the sliced warm chicken on top of the salad, then drizzle the poppy seed dressing over everything right before serving. Give it a gentle toss at the table so everyone can see the colors, and let people add extra dressing if they like.
Save There's something magical about eating warm and cool food together on the same plate, and this salad captures that exact feeling. I think that's why people keep coming back to it, even in winter.
The Secret Behind the Dressing
The poppy seed dressing works because it's not trying to be a vinaigrette or a ranch—it's its own thing, creamy but not heavy, sweet but not dessert-like. The Greek yogurt is the hidden genius here; it gives you that smooth, clingy texture without the heaviness of pure mayonnaise. I've made this dressing for people who usually skip salad dressing altogether, and they ask for seconds, which tells you something about how it tastes.
When to Make This and Why
This salad shines in late spring and summer when strawberries are at their peak and you don't want to heat up your kitchen with the oven. It's also perfect for meal prep because you can grill the chicken and make the dressing ahead, then assemble everything when you're ready to eat. On weeknights when you're tired but want something that looks and tastes special, this is your answer.
Variations and Swaps That Work
Once you understand how this salad works, you can play with it based on what you have or what you're craving. The formula is simple: warm protein plus cool greens plus something bright and sweet plus a creamy dressing, and it holds up to plenty of substitutions. I've swapped goat cheese for feta when I had it on hand, and I've added avocado slices when I wanted something richer, and both times the salad sang.
- Try almonds or sunflower seeds instead of pecans if you want something lighter or have a nut allergy to work around.
- Swap the spinach for arugula or mixed greens if you prefer a peppery bite instead of mild earthiness.
- Make it your own by adding thin apple slices or swapping strawberries for raspberries when they're in season, keeping that sweet-savory balance in mind.
Save This salad reminds me that simple food done well is always better than complicated food done halfway. Make it, share it, and watch people's faces light up.
Common Questions
- → Can I use rotisserie chicken instead of grilling?
Yes, you can substitute rotisserie chicken for the grilled breasts. Simply shred or slice the pre-cooked chicken and arrange it on the salad. This reduces prep time significantly while maintaining great flavor.
- → How long does the poppy seed dressing last?
The homemade dressing stays fresh in an airtight container in the refrigerator for up to one week. Give it a good whisk before using again as the ingredients may separate slightly during storage.
- → What other fruits work well in this salad?
Fresh blueberries, raspberries, or sliced peaches make excellent substitutes or additions to the strawberries. They provide similar sweetness and color while complementing the grilled chicken and tangy dressing.
- → Can I make this salad ahead of time?
Prepare the dressing and grill the chicken up to 24 hours in advance. Store them separately in the refrigerator. Assemble the salad with fresh ingredients just before serving to maintain optimal texture and prevent wilting.
- → What can I use instead of feta cheese?
Goat cheese, blue cheese, or goat cheese crumbles work wonderfully as alternatives. For a dairy-free option, try avocado slices or simply omit the cheese entirely—the salad remains delicious without it.